Available at your local Co-op: Organic, non-GMO verified Gene-Silenced Food!

blog 256px-Capay_heirloom_tomatoes_at_Slow_Food_Nation     I would wager that most who are trying to avoid genetically modified foods prefer to eat foods that have long been part of the human diet. They tend to prefer locally grown, heirloom varieties, if available.
     I would wager that most of these people would consider any food whose genes have been altered using foreign bacterial enzymes and DNA-repair-system damaging techniques to be genetically modified.
     I would wager that most of these people buying a kale salad dressed with a blend of organic olive and sunflower oil neither expect nor want to be served transfats.
     I would also wager that most of these people actually are eating certified organic, non-GMO verified foods that contain transfats and generally do not meet their expectations and standards. This is happening because of the types of fats increasingly used in deli and processed foods. Continue reading

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Snopes on Wheat & Glyphosate Toxicity

Shortly after the HomeEconomist blog (The real reason wheat is toxic) on glyphosate went viral, this Snopes comment was published: http://www.snopes.com/food/tainted/roundupwheat.asp
I’ve replied to the HomeEconomist but The Snopes comment also needs a reply, so here goes:

1. Pre-harvest dessication using glyphosate.
face sugar-cane-276242_640This is not widely done for wheat, at least at present. However, it is done on sugar cane. The Samsel & Seneff review provides references on the use of glyphosate to speed maturation of sugar cane and to increase its sucrose content.
A simple google search will turn up more, such as this one: Continue reading

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Sugar is as toxic as wheat — it is not about the gluten

blog 220px-Glyphosate-3D-vdW
Right now a blog about a study linking the active ingredient in Roundup (glyphosate) and illness is circulating widely on the internet. (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/”). It is great that this information is spreading. However, I think the author of the blog presents an oversimplified solution to the problems our glyphosate exposure really create.
blog monsanto readUnfortunately, the pre-harvest drying of crops with glyphosate is done to crops most Americans eat too much of, such as sugar. Unfortunately, Italians (and other Europeans) also eat foods sprayed with glyphosate — and are in the process of raising their allowable residue limits as well. Continue reading

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The Benefits of Bitters

blog bitters kid 1115234911_62c068f501_m Bitters are some of the simplest, oldest, and most effective of herbal remedies. Bitters are simply herbs with a strongly bitter taste. Once upon a time, much of our food was on the bitter side. Wild greens, wild berries, wild vegetables usually range in taste from slightly bitter to very bitter indeed. We developed an ability to handle those foods and our digestive responses have not yet adapted to changes that agriculture favoring plants with a sweeter taste has brought about. Today our foods usually range in taste from slightly Continue reading

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Intermittent Fasting in a Healthy Way

blog fasting 75478225_565a19bdfb_oRight now, the 5-2 and similar intermittent fasting diets are popular. On the 5-2 diet you semi-fast two days out of the week by limiting calories to 500-600 per day. You eat “normally” the other five days. I’ve been asked if intermittent fasting can be combined with the TQI Diet in a healthy way. I think it can.  Continue reading

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Go ahead, cook with your good olive oil!

Unrefined, cold pressed virgin olive oil (VOO) is rich in interesting compounds including many blog mediterranean-346997_640 unique antioxidants. Without them, olive oil would not be the healthy oil it is. A number of studies have looked at how cooking affects those antioxidants and VOO generally. This research definitely contradicts current wisdom that we should not use our good olive oils for cooking at other than very gentle heat. Continue reading

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Extra Virgin Olive or High Oleic Oil?

blog smallAncient_Olive_Tree_in_Pelion,_GreeceExtra virgin olive oil is to be the dominant fat on the TQI Diet. Some people hesitate to follow this fully, having been told that EVOO is too fragile to cook with and is no healthier than various high oleic oils that are quite heat tolerant. Increasingly Coop delis, “healthy” snack food manufacturers, and the food industry generally are using these new high oleic oils. High oleic oils are touted as better for us because they have more oleic acid and less of the more fragile essential (linoleic) fats than Continue reading

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